Marubishi Malaysia is absolutely honored to host a legend in the world of pâtisserie, Chef Hiroki Kitagawa, all the way from Kumamoto, Japan!
With over 40 years of dedication to his craft, Chef Kitagawa isn't just a pastry chef; he's an artist, a mentor, and a global ambassador.
Chef Kitagawa's journey began at the renowned Chez Lui in Tokyo, where his talent quickly shone, leading him to become Head Pastry Chef.

His pursuit of pastry perfection eventually led him to establish his own celebrated brand, Maison de Kitagawa, in Kumamoto. Here, his creations focuses on the fusion of European techniques and the delicate finesse that defines Japanese culinary artistry. What truly sets Chef Kitagawa apart is his profound philosophy: "the harmony between cacao and locally sourced ingredients."
This isn't just a concept; it's a commitment. He personally travels to cacao farms in far-flung locations like Ecuador and Vietnam, not merely as a buyer, but as a listener. He engages with producers, absorbs their stories, and brings their passion back to Japan, translating it into chocolates that uniquely highlight the distinct characteristics of each origin.
Beyond the success of Maison de Kitagawa, Chef Kitagawa's influence extends far and wide. He has proudly represented Japan as an expert judge in the prestigious WorldSkills Competition, showcasing his unwavering dedication to the global pastry community.
His commitment to the future of the industry is evident in L'école Kitagawa, his own school where he meticulously shapes the next generation of pastry chefs, imparting his vast knowledge and passion.
It was a truly invaluable experience to witness Chef Hiroki Kitagawa in action!
It was a comprehensive, step-by-step masterclass, allowing attendees to fully grasp the intricate processes and meticulous techniques behind his renowned desserts.
During his highly anticipated demonstration, Chef Kitagawa generously shared his mastery by showcasing the creation of 5 exquisite desserts from start to finish.
Cacaotier d'Été: A Tropical Jewel within a Chocolate Pod
One of the true marvels demonstrated by Chef Kitagawa was his Cacaotier d'Été, a dessert that is as visually stunning as it is delectable. Ingeniously shaped like an actual cacao pod, this creation immediately signals its deep connection to the source of chocolate.
While in his Kumamoto shop, Chef Kitagawa typically crafts the Cacaotier d'Été with delicate citrus notes, his vivid imagination of Malaysia as a vibrant, tropical country inspired a remarkable adaptation. For this demonstration, he thoughtfully adjusted the flavors to embrace the lushness of local fruits, creating a unique tropical twist.
Cutting into the Cacaotier d'Été reveals a beautiful cross-section, a testament to Chef Kitagawa's meticulous layering:
The outer shell is a masterpiece in itself: a perfectly tempered, rich dark chocolate, crafted using Marubishi's 60% dark chocolate.
The Coconut Dacquoise provides a delicate, subtly chewy foundation.
This light and airy coconut-infused meringue offers a delightful textural contrast from the very first bite.
At the heart of the pod lies a luscious layer of gently sautéed banana and sweet-tart pineapple. This caramelized fruit core delivers a burst of tropical sunshine and natural sweetness, specially chosen for its local resonance.
The chocolate chantilly cream, subtly infused with coconut, beautifully binds the fruit and crumble, adding a layer of luxurious richness.
The Cacaotier d'Été is crowned with a vibrant, tangy crème exotique, bursting with the bright flavors of ripe mango and zesty passionfruit purée. This refreshing layer cuts through the richness of the chocolate and cream, leaving a delightful tropical finish, perfectly aligning with his vision for a Malaysian palate.
The Cacaotier d'Été literally "summer cacao tree", is more than just a dessert; it's a journey for the senses, showcasing Chef Kitagawa's ability to harmonize tropical notes with the profound depth of premium chocolate, all presented in a beautiful artful form, and with a nod to our tropical setting.
Sasa: A Multi-layered Matcha Masterpiece
The Sasa is a beautiful testament to Chef Kitagawa's Japanese heritage and finesse. Visually striking with its distinctive green hue, the Sasa is a multi-layered masterpiece Chef Kitagawa himself noted, is a dessert "enjoyed widely by Japanese" underscoring its cultural resonance and widespread appeal.
A clear nod to his Japanese heritage, the Sasa features a distinct vibrant green, characteristic of the premium matcha Morihan C that was incorporated to achieve both flavor and an appealing aesthetic, from preparing the matcha base to its careful assembly within the dessert.
At its core, this elegant dessert features:
A delicate and airy Matcha Joconde Biscuit setting as the base for the layers to come. The matcha joconde biscuit is generously infused with matcha syrup to moistened the biscuit and to add a deep matcha flavour.
A velvety smooth matcha buttercream offers a rich, creamy counterpoint, its subtle sweetness perfectly balancing the earthy notes of the green tea.
To further elevate the matcha experience, a luxurious matcha ganache is crafted using the same Morihan C matcha powder, combined with Marubishi's white couverture chocolate.
This creates an intensely flavorful and incredibly smooth layer, embodying the deep umami of high-quality matcha.
Chef Kitagawa then introduced an unexpected counterpoint - a vibrant orange paste compote is meticulously layered within.
Chef Kitagawa masterfully prepares this compote using Umehara orange cut. The zesty, aromatic citrus notes provide a refreshing, tangy contrast that cuts through the richness of the matcha, elevating the overall complexity.
The Sasa is a perfectly balanced dessert where the rich, complex flavors of Morihan C matcha powder shine through, beautifully complemented by the bright, aromatic zest of Umehara orange compote.
It's a celebration of premium ingredients and masterful execution, showcasing why Chef Kitagawa is a culinary legend and why his creations resonate deeply with connoisseurs of fine pastry.
Chocolate Baum Roll Cake: Redefining the Classic
Chef Kitagawa also presented his remarkable Chocolate Baum Roll Cake. A beautifully spiraled cake revealing meticulous layers of rich chocolate and creamy fillings, finished with an intricate "tree ring" pattern that pays homage to the traditional Baumkuchen, a popular pastry in Japan.
What makes this particular roll cake even more fascinating is its origin story, a true testament to Chef Kitagawa's problem-solving prowess. As he shared, this innovative recipe was originally crafted for one of his clients that he consulted for in Japan.
The client desired to create a "baum roll cake" but faced the challenge of not wanting to invest heavily in an expensive, specialized Baumkuchen machine.
It was this very challenge that spurred Chef Kitagawa to develop a method that achieves the essence of a Baum cake's layered perfection within the accessible form of a roll cake.
The foundation is a perfectly baked, chocolate joconde biscuit, sprinkled with chopped walnuts, which forms the elegant spiral that holds the dessert together.
Topped with a luscious layer of praline buttercream, providing a nutty, sweet creaminess, adding depth and a subtle crunch or texture from the praline itself.
A rich and airy chocolate chantilly, made with Marubishi's premium 72.5% dark chocolate fills the baum roll, adding an intense cocoa flavor and a cloud-like lightness that balances the richness of the praline.
The Chocolate Baum Roll Cake is a masterful interpretation of the classic baumkuchen; a perfect example of Chef Kitagawa's ability to innovate, transforming a challenge into an opportunity to create a truly unforgettable and practical dessert.
Nuage: A Cloud of Citrus and Cream Cheese
As its name suggest, the Nuage, which means "cloud" in French, is a dessert meticulously crafted to deliver a cloud-like experience with every bite.
This creation combines delicate textures and vibrant citrus flavors, creating a dessert that is both refreshing and decadently smooth.
Visually, it's a pristine, softly rounded white creation, reminiscent of a delicate cloud, elegantly finished with a touch of gold leaf atop its shimmering white chocolate glaze.
The cross-section reveals its meticulously layered interior:
Elegantly perched atop a crisp, delicate sweet tart base, is a light lemon almond cake that is hollowed out in the center, creating a cavity that is filled with a luscious lemon cream.
Then piped generously atop the sponge cake is a divine cheese mousse, crafted with Prairie Farm Cream Cheese.
Chef Kitagawa shared that while there's certainly the option to use silicone molds to form the "cloud-like" mousse, he prefers to pipe them by hand.
This ensures that each Nuage dessert is unique, carrying the distinct mark of human touch and artistry, setting his creations apart from others.
This cheese mousse component delivers a delicate tang and an incredibly smooth, airy texture, truly embodying the "cloud-like" essence of the dessert.
The entire assembled dessert is then left to set, before being meticulously finished with a flawless dipping in a white chocolate glaze. This thin coating adds a final touch of sweetness and a beautiful sheen, encasing all the layers.
Flan Pistache
This pistachio flan boasts a beautiful green hue, indicating a generous infusion of the rich, nutty notes of pistachio flavor. This beautiful creation begins with a perfectly golden, sweet tart dough, that serves as the foundation for a luscious pistachio cream filling.
It is elegantly topped with fresh strawberries, which not only add a burst of color but also provide a refreshing counterpoint of tartness to the rich, nutty flan.
Chef Kitagawa demonstrated the making of the flan shell; from how to make the sweet tart dough (pâte à sucre), to tips and tricks on how to shape and bake the shell so the base won’t go soggy once filled.
The tart shell is filled with pistachio cream filling; a luscious blend of crème diplomate and Marubishi Malaysia's premium MLG pistachio paste that imparts a profoundly nutty aroma, elevating the cream to a new level of richness.
Hidden within the heart of this creamy filling, is a sweet-tart burst of strawberry compote, adding a surprising and delightful layer of flavor that cuts through the richness of the pistachio cream.
A slice of the Flan Pistache reveals a silky smooth flan with an irresistibly creamy texture that melts in the mouth, perfectly complementing the crispness of the tart shell and the soft, fruity compote.
Soufflé Fromage Roll Cake
Adding an delightful surprise to the demonstration, Chef Kitagawa also presented the exquisite Soufflé Fromage Roll Cake.
This wasn't originally on the demo agenda, but attendees were treated to a taste of this light and airy creation, and even provided with the recipe to recreate it at home.
It features a delicate pâte à soufflé sponge, characteristic for its incredibly light texture, rolled around a beautifully subtle cheesy cream filling.
A Masterclass in Patisserie: From Start to Finish
Chef Kitagawa’s demonstration was a masterclass, guiding the audience through every single stage of the creation for each dessert.
Chef Kitagawa shared fundamental techniques; from whisking to folding, tempering to piping, every technique was executed with clear explanation.
Attendees gained insight into how various components are harmoniously brought together.
Chef Kitagawa also demonstrated how he puts the finishing touches that elevate a dessert from "delicious" to "truly unforgettable", highlighting the critical role of presentation and aesthetics.
This "start to finish" approach provided a learning opportunity for the demo attendees, allowing aspiring chefs and pastry enthusiasts alike to truly appreciate Chef Kitagawa's 40 years of experience where he showcased his seamless integration of European techniques with Japanese finesse, and the sheer dedication he pours into every single creation.
Thank you Chef Kitagawa for so generously sharing your expertise and passion with us.
And to all our demo attendees, thank you for your enthusiastic participation and for making this event a truly inspiring and enriching experience. We hope you feel inspired to create your own masterpieces!
Check out snippets of the masterclass on our Instagram @marubishimalaysia:
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